Creamy Taco Soup

• Meat

  • 1 1/2 lbs Chicken, precooked

• Produce

  • 1 (15 oz can Black beans
  • 2 tbsp Cilantro
  • 1 cup Corn, fresh or frozen
  • 1 clove Garlic
  • 1 (4 oz can Green chilies
  • 1 Jalapeno
  • 1/2 tsp Onion powder
  • 1 tbsp Oregano, fresh
  • 1 (15 oz can Tomatoes, no-salt added
  • 1 (15 oz can White beans

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tsp Chili powder
  • 2 tsp Citrus seasoning blend
  • 1/2 tsp Paprika, smoked

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 1 cup Plain greek yogurt (nonfat or 2%

Found on savingdessert.com

Description

Ingredients

• 1 cup plain Greek Yogurt (nonfat or 2%)
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can diced tomatoes, no salt added
• 1 cup low sodium chicken broth (plus ¼ cup if needed to thin)
• 1 cup fresh or frozen corn
• 1½ to 2 pounds shredded precooked chicken
• 2 tablespoons fresh lime juice
• 1 jalapeno, seeds and ribs removed, diced
• 1 clove garlic, minced
• ½ teaspoon onion powder
• 1 tablespoon fresh oregano, chopped
• ½ teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 tablespoons cilantro, chopped
• 2 teaspoons citrus seasoning blend (like McCormick Citrus or Mrs. Dash Fiesta Lime Seasoning Blend)

Directions

• Place ½ cup chicken broth and white beans in a blender and puree.  Add the yogurt and blend with the bean mixture until smooth.  Pour into a crock pot.  Add all the remaining ingredients and stir to combine. Cover and cook on high for 2 hours or on low for 4-5 hours.  Garnish with extra cilantro and Greek Yogurt or cheese if desired.